Dutch Oven Beef Stroganoff: One-Pot Recipe

There’s nothing like the smell of beef stroganoff simmering on the stove to make your mouth water. It’s a one-pot meal that the whole family will enjoy, and even fussy eaters will eat. One of the best things is that it’s easy to make and doesn’t require a lot of ingredients.

It’s easy to customize this traditional beef stroganoff to your taste. I like to add a little extra garlic, but you can add whatever you like.

This one-pot beef and noodle dish is a family favorite, even picky eaters love it. Don’t just make this dish in winter when you want something hearty and comforting. Make it a regular weeknight dinner and your family will love it!

How to Make Dutch Oven Beef Stroganoff in One-Pot

Dutch Oven Beef Stroganoff doesn’t require a lot of ingredients, and you can customize it to your taste.

Equipment Required

• A large Dutch oven
• Stovetop, conventional oven, camp stove, or hot coals
• Large bowl
• Wooden spoon

Ingredients Overview

Round Steak

The round steak has a lot of flavors and is a perfect choice for this recipe. Although it’s a tougher cut of meat it becomes tender when cooked slowly. Round steak is also a healthy choice because it is high in protein and low in fat.

Sour Cream

Sour cream is a perfect ingredient for beef stroganoff because it gives the dish a creamy and rich texture. It also has a tangy flavor that pairs well with beef and mushrooms. It’s a low-calorie creamy treat, it won’t ruin your diet.

Cream of Mushroom Soup

Creamy mushroom soup complements red meat dishes. Mushrooms are a good source of fiber, vitamins C and B6, and minerals such as selenium, copper, and potassium. This makes them a healthy addition to any recipe.

Mushrooms

Mushrooms are the perfect addition to beef stroganoff because they have a rich and earthy flavor. They also add texture and depth to the dish. You can use any type of mushroom you like, but I prefer to use baby Bella mushrooms or white button mushrooms. These types of mushrooms hold their shape in dishes that are simmered.

Onions

Onions are a key ingredient in beef stroganoff because they add sweetness and depth of flavor. They also help to tenderize the meat. You can use any type of onion you like, but I prefer to use white onions because they have a milder flavor.

Garlic

Garlic undertones give this dish a savory flavor. Garlic is also known for its health benefits, including reducing the risk of heart disease and cancer.

Paprika

Paprika is a spice that adds flavor and color to this dish. It’s made from ground peppers and has a slightly sweet taste.

Egg Noodles

Egg noodles are the perfect type of pasta to use in beef stroganoff because they are hearty and filling. They provide the starchy component that this dish needs. You can use any type of egg noodle you like, but I prefer to use wide egg noodles.

Paprika

Paprika is a spice that adds flavor and color to this dish. It’s made from ground peppers and has a slightly sweet taste.

Substitutions

If you’re looking to make substitutions in this recipe, ground beef can be used but it will change the flavor and texture of the dish. If you do use ground beef, I recommend browning it before adding it to the pot. This will help to remove some of the fat.

You can also substitute the cream of mushroom soup for another type of cream soup, such as cream of vegetable or cream of celery. This will change the flavor of the dish, but it will still be delicious.

Button mushrooms are also a good substitute for flat mushrooms, and beef cubes can be used in place of liquid stock.

If you’re looking for a dairy-free option, you can substitute the sour cream for an equal amount of plain Greek yogurt. This will give the dish a tangy flavor, similar to sour cream.

This Dutch oven recipe’s ingredients ratios can also be converted to be slow-cooked in a slow cooker, in an oven, or Instant Pot.

Recipe

• 1 round steak, (1.5lb – 2lb) cut into thin strips
• 1 container (16 oz) of sour cream
• 1 can cream of mushroom soup
• 1 cup beef broth
• 1 cup fresh mushrooms sliced (8 oz)
• 1 1/2 tbsps olive oil, vegetable oil, or butter
• 1½ onions, diced
• 2 cloves minced garlic
• 2 tbsp all-purpose flour
• 1 tbsp sweet paprika
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1/2 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• Thin egg noodles, 10-12 ounce package
• Fresh dill and thyme leaves (optional)
• Fresh parsley to serve

Instructions

Let’s get cooking!

• Make a flour mixture with the all-flour, garlic powder, salt, and pepper in a medium bowl
• Combine soup, beef stock, paprika, mustard, and Worcestershire sauce, and set aside
• Cut steak into thin slices
• Place beef steak into the bag and shake
• Add olive oil to the pot
• Use medium-high heat on the stovetop and bring your Dutch oven to a sauteing heat, for about 5 minutes
• Add beef and brown all sides for 3 to 5 minutes
• Remove beef
• Add butter and onion cook while stirring for 2 minutes
• Add garlic, and stir for 1 minute
• Stir while the soup mixture
• Use your wooden spoon to scrape all the caramelized browned bits off the bottom of the pot. Those crispy bits add great flavor to stroganoff recipes
• Return meat to the pot along with the mushrooms and combine with other ingredients
• Add whole bay leaf
• Use medium heat to get the oven simmering
• Cover, reduce to low heat, and simmer for 25 minutes
• Remove the lid and add sour cream, stir, and get the lid back on quickly so you do not lose too much heat from the Dutch oven
• Prepare the egg noodles of your choice.
• Cook for a further 5 minutes until heated through
• Remove bay leaf
• No serving dish is required just serve hot straight from the pot and enjoy!
• Garnish with fresh parsley

What to Serve with this Classic Beef Stroganoff Recipe

Alternatives to serving it with egg noodles are mashed potatoes, sweet potatoes, or rice. You can also add a side of steamed vegetables, such as broccoli or green beans. For a lighter option, serve the stroganoff over a bed of spinach or other leafy greens.

This dish can also be made ahead of time and reheated. Simply prepare the stroganoff according to the recipe instructions and then store it in a covered container in the refrigerator. When you’re ready to eat, simply reheat the stroganoff in a pot on the stove. Enjoy!

Storage Instructions

If you have leftovers, beef stroganoff can be stored in an airtight container and refrigerated for up to four days.

If you want to freeze the stroganoff, I recommend doing so before you add the sour cream. This will help to prevent the sauce from curdling when it’s reheated.

When you’re ready to eat it, defrost the stroganoff in the refrigerator overnight and then stir in the sour cream before reheating it on the stove or in the microwave.

FAQs

What is the most tender meat for beef stroganoff?

The most tender beef for beef stroganoff is typically filet mignon or a similar cut of steak. However, this can be a bit pricey. A good alternative is to use sirloin, ribeye, rump, round, or even chuck roast that has been trimmed off any excess fat.

How do you add sour cream to the sauce without curdling?

If you want to add sour cream to the sauce without curdling, I recommend doing so after you’ve removed the stroganoff from the heat. Stir in the sour cream until it’s fully incorporated and has a creamy sauce texture.

Conclusion: Dutch Oven Beef Stroganoff

Your family, I can guarantee, is going to love this hearty beef dish. It’s easy to follow and you can make substitutions to suit your own tastes.

The dish is hearty and filling, and the flavors are rich and well-balanced. I hope you enjoy it as much as my family does!

One-Pot Cooking Rocks